About this wine
Vineyard and terroir
The Schiava grapes come from hillside vineyards at 410–440 metres above sea level. The soils are predominantly morainal and sandy, with eroded porphyry. Yield is 103 hl/ha.
Grapes
100% Schiava, locally known as Vernatsch.
Vinification
The crushed grapes ferment with their skins in stainless-steel tanks. Malolactic fermentation also takes place in stainless steel.
Ageing
The young wine remains on its fine lees in stainless-steel tanks for four months.
Technical data
2025 vintage: 12.5% alcohol, 4.7 g/L total acidity and 0.7 g/L residual sugar.
Tasting profile
Bright ruby in colour, with an intense fruit-driven nose recalling cherries and summer berries. The palate is mellow, with supple tannins and gentle yet refreshing acidity, followed by an appealing bitter note. The style is light and easy-drinking, with pronounced fruit and a discreet toasted-almond character on the finish.
Serving and pairing
Serve cool at 14°C. Pair with full-flavoured starters, meaty fish, pasta, pork, poultry, cold cuts—particularly speck—salami and mild cheeses. Cellaring potential is approximately two years.
Label / history
As Vernatsch ripens in these sunny sites, the grape stalks turn reddish. Local growers call this characteristic “Roatfiassler,” meaning “red-legged” in the local dialect, which gives Rotfüssler its name.
